April 26, 2013

In the Kitchen with Chez Pim: Summer Jams

There are few jam makers in the world quite as skilled as Pim Techamuanvivit, and we are delighted that she is coming to teach her once-a-year jam class at Love Apple. This workshop will cover not only berry jams, but stone fruits as well.

Pim demos the best method for coaxing natural pectin out of the fruits (so that we won't have to add commercial pectin), safe uses of the delicious noyaux (the "stone" part of the fruits), and how to infuse herbs and spices to your jams (so that you can experiment with unique flavor combinations).

Plus, you'll get to take home jars of jams we finish in the class. You'll be learning from a true expert. Food maven Nigella Lawson has declared Pim's jams, "the best I've ever tasted."

Pim is no longer teaching at Love Apple. She has opened a restaurant in San Francisco called Kin Khao.

Pim Techamuanvivit, the author of the Foodie Handbook and the blog ChezPim, is a recognized leader in the jam-making world. A recipient of a Good Food award for her jams, Jeffrey Steingarten, food editor of Vogue Magazine, proclaims Pim's jams as "the best we've tasted."